I don’t think there’s a more quintessential baked good than chocolate chip cookies. Kids love em, adults love em, and my graddad? Well apparently as long as they’re crunchy, he love’s em.
Because we all love them so much, I’m always looking for ways to elevate chocolate chip cookies, while sticking true to their simple and delicious roots.
This recipe, my friends, does just that. They’re Candied Walnut Chocolate Chip Cookies, made with quick stovetop candied walnuts that are folded into the most soft, chewy chocolate chip cookie batter.
In all honesty, though, calling these candied walnut chocolate CHIP cookies isn’t necessarily accurate. They’re more like candied walnut as-giant-as-it-gets-chocolate-chunk… cookies. Because I mean… just look at them.
Now, because chocolate chip cookies use so few main ingredients (I mean they’re basically a combo of sugar, butter, and flour), using high quality ingredients is of the utmost importance. A grass fed butter is a great choice. As is a high quality flour.
In all my baked goods, my flour of choice is Bob’s Red Mill Unbleached White All-Purpose Flour. It’s unbleached and unbromated (yes we love all things Broma, but not all things bromate). Instead of those gross chemical agents, they sift the flour and add in malted barley to achieve the same effects. Winning!
But besides #science, I’ve just found that my baked goods bake, well, better with Bob’s. Cakes are fluffier, cookies are softer, and brownies are rich and deep without that residual flour flavor.
And if you’re a die hard fan of mine, you know I have such a soft spot for companies who are employee-owned. I think it’s such a wonderful thing, and I’m just so gosh darn proud to be partnering with Bob’s this year 🙂
OK so these cookies. 2 things.
1. They need to chill for at least 30 minutes. The glutens in the flour will relax, and the cookies will come out both chewier and crispier. This is a total necessity.
2. Do. Not. Overbake. Them.
You need to take them out at the 10 minute mark. 11 minutes at the MOST. They’re going to look totally underbaked. But they will continue to cook on the hot cookie sheet when you take them out of the oven to rest. It’s in that step that they will get more golden and sink slightly, creating those gorgeous rolling cookie bumps.
You know what I mean? Like they’re a topical map of cookie hills.
Still not making sense?
LOVE YOU GUYS. ENJOY!
for the candied walnuts
- 3/4 cups roasted unsalted walnuts
- 1 tablespoon butter
- 1/4 cup brown sugar
- tiny pinch salt
- tiny pinch cinnamon
for the cookies
- 1/2 cup salted butter
- 1/2 cup light or medium brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/4 cups Bob's Red Mill Unbleached All-Purpose White Flour
- 1/2 teaspoon baking soda
- 5 oz dark chocolate, roughly chopped
For the walnuts
- Chop walnuts roughly. Line a cookie sheet with parchment paper and set aside.
- Melt butter in a medium saucepan. Once melted, add in brown sugar, salt, cinnamon, and chopped walnuts.
- Continue to cook for 3-4 minutes, stirring constantly, until the sugar melts completely and the walnuts are well coated.
- Transfer to prepared cookie sheet and immediately work to spread walnuts out using a spatula. Allow to cool completely while you make the cookie batter.
for the cookies
- In a microwave safe bowl, melt butter in the microwave. Remove and pour into medium mixing bowl.
- Add in both sugars and mix everything together with a spatula.
- Add in egg, vanilla extract, and salt. Stir to combine.
- Add in flour and baking soda, stirring only until just incorporated.
- Last, fold in chocolate and candied walnuts. (Tip: if your walnuts are bigger or sticking together, give them a quick chop again before folding in.)
- Cover bowl with plastic wrap and refrigerate for at least 30 minutes, but up to 1 day.
- Preheat oven to 350°F. Line a large cookie sheet with parchment paper.
- Roll refrigerated dough into 2 inch balls and place on cookie sheet, leaving 2 inches between each cookie.
- Bake for roughly 10 minutes. The cookies will look underbaked, but they are ready when they are puffed up and barely barely barely golden brown.
- Remove from oven and allow to cool for 10 minutes on cookie sheet to continue to crisp up. Then, transfer to a cooling rack to cool completely.
This post is sponsored by Bob’s Red Mill. Thank you for continuing to support the brands who help make Broma possible!